Emerging from a long history of Type 2 Diabetes, I think I have trained myself to avoid all things sweet – it wasn’t the sweet treats that caused my diabetes in the first instance – more likely bingeing on all things savoury! I still don’t have a sweet tooth, much of my sweet cravings are cured by a fruit serving and if I am feeling really indulgent, then I add nut butter to the fruit. So in attempting this Malva pudding which is a true South African delight in a desert, and finding alternatives to replace the processed and gluten-laden ingredients, my aim is to provide those who are gluten-intolerant and those looking for an option in sugar-laden desserts with a successful tried and tested recipe.
I know I won’t eat much of this and have already elected to give it away to friends, and those who are watching their waistlines will get a single serving!
Malva pudding is typically an awesome SA Winter dessert, made with loads of milk, sugar, flour, butter, apricot jam and cream. I decided to go with direct replacements that are sugar free and gluten free too…the result is really amazing and one that is relatively simple in its’ preparation. The option for a dairy, gluten and sugar free warmed coconut cream sauce is presented in this recipe but I did not make it, instead opting for a dollop of thick coconut cream or the thick cream from the top of a can of coconut milk. Making a traditional custard with egg yolks and coconut cream, with vanilla pod scrapings and a touch of date paste is also an option – using the bain marie effect for those wanting ultimate pudding decadence and a scrumptious rich and warm round-off to their Malva pud! This recipe produced a truly amazing Malva Pudding, that is light in texture and delicious tasting – one that I am immensely proud of!
Ingredients
1 cup date paste
2 eggs, room temperature
3 tsp apricot paste (Soak a handful of sugar-free dried apricots in water for a few hours and blend to a smooth jam-like paste with 2 teaspoons of the soaking water in a food processor or blender)
1 1/4 cup almond flour
1 tsp bicarbonate of soda
a pinch of Himalayan or Sea salt
3 tsp apple cider vinegar
1/2 cup coconut milk, sugar and preservative free
2 tblsp ghee or grass-fed butter
Here’s How
- Preheat the oven to 190 degrees celsius
- Sift the almond flour, bicarbonate of soda and salt in a bowl and keep aside
- Melt the ghee or grass-fed butter in a saucepan on the stove top, remove and add in the apple cider vinegar and coconut milk and mix in with the dry ingredients.
- Add the date paste and eggs into a food processor and blend till light and fluffy
- Then add in the apricot paste and blend until a creamy consistency is reached (Apricot paste mixture making process visual below)
- Now combine the two mixtures (add the flour-coconut milk mixture into the food processor) and blend well until both the ingredients are combined and you have a good batter mix.
- Pour the batter into a greased medium-sized casserole dish.
- Bake in the pre-heated oven for 45 minutes until the batter is cooked, well-browned and an awesome fresh-baked aroma permeates your kitchen!
- You have the option to prick holes into the pudding as soon as it is out of the oven and pour the coconut cream sauce over (Recipe below), or you can cut and serve with a dollop of coconut cream or home made dairy and sugar-free custard.
Coconut Cream Sauce
3/4 to 1 cup coconut cream (or the thickened topping from a can of coconut milk)
1/2 cup ghee or grass-fed butter
1 tsp vanilla pod scrapings or vanilla extract
Optional
1/2 cup freshly squeezed orange juice
Here’s How
- Heat all the ingredients in a medium sized non-stick pot on the stove top until it is well combined.
- Pour over the Malva pudding just before serving, still warm – tuck in!
